Seedless Raspberry Jam

I was given some raspberries from  friend's garden and we made a deal - I make jam with it and she gets half.  That was a great deal for me.  One of the things I do not like about raspberries are the seeds so I decided to use 2 methods to remove the seeds in this jam: the food mill and a fine mesh sieve.  It was a bit of time to make it but not difficult.  I used all organic berries and organic sugar.  I have never seen organic pectin in the store, so I did not use that.

Yield: 8 half-pint jars

Ingredients:

10 cups fresh raspberries, organic preferred, cleaned
6 1/2 cups organic sugar
1 TBS lemon juice
1 pouch liquid pectin

Here's how:

Prepare your water bath canner by filling it with water and bringing it to a boil.  Sterilize the jars, lids and rings.

In batches, put the berries through the food mill.

Food mill

Berries into the mill

Almost all the way through

Berries after going through the mill

 Discard the things that did not go through the mill.

This is what it left

Take the berries and juice that have come out of the food mill and push it through a fine mesh sieve that is placed over the pot you will be using for make the jam.  This may need to be done in batches.  Be sure to scrape the bottom of the sieve to get all the raspberries.

Sieve over the pot

Berries into the sieve

Pushing the berries through

 Discard the seeds from the sieve.

Seeds to be discarded

There should be about 4 cups remaining.

Add the sugar and lemon juice and bring to a full rolling boil, stirring constantly.  This should take about 10 minutes.

Berries, sugar and lemon juice in

Stirred up and heating to a boil

At a boil

 Add the pectin and bring back to a boil.  Boil for 1 minute.

This is the pectin that I use

Pectin into the pot

Pectin stirred in

Skim the foam from the top of the pot and discard it.

Prepare to can the jam.

Funnel the jam into the sterilized jars leaving 1/2 inch of head space.  Be sure to wipe the edge of the jars to ensure a good seal.

Funneling in the jam

Put on lids and rings.

Jars ready for the canner

Place the jars into the boiling water bath canner and boil for 10 minutes.

Jars into the water bath canner

Remove the jars and set aside for 24 hours.

Jars all done and sealed

Ensure the lids have sealed.  If not, refrigerate that jar.  If sealed, store for up to 1 year.